This version of the carrot cake is super healthy. A good way to feed kids who hate carrots. I have used the egg-less alternative by using Flax seeds. The flax seed powder gives a good texture to the cake. The first time I made the cake with flax seeds I was wondering how it would taste. But the cake came out spongy and delicious.
Step 1: Ingredients
I made half of this measurement and got a 1/2 Kg cake
Preparation time - 45 minute
All-purpose Flour (Maida) – 2 cups
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Cinnamon Powder – 1 to 2 tsp
Nutmeg Powder – ¼ tsp
Yogurt – 1 cup
Sugar – ½ cup
packed Sugar – 1 cup
Vanilla -1 tsp
Carrots – 2 cups
Salted Butter – ½ cup
Flaxseed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)
Step 2: Get Ingredients Ready
Grind the Flax seed to get the flax seed powder.
Grate the carrot.
Step 3: Warm Water
To the warm water add flax seed powder and let it sit for 10 minutes.
Step 4: Dry Ingredients
In a mixing bowl, add All-purpose Flour, Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
Step 5: Wet Ingredients
In another large mixing bowl, add Yogurt, Sugar and Vanilla.
Mix or beat well until sugar dissolves.
Step 6: Butter Stage
Add butter and flax seed mix and beat well.
Step 7: Flour
Add the carrots and flour. Beat well till well combined.
Step 8: Bake
Lightly butter the bottoms and sides cake pans and dust with flour.
I made few cup cakes another time with this recipe. Preheat the oven for 10 minutes at 180 degree Celsius.
Bake the cake for 25 minutes.
Step 9: Enjoy
Remove from Oven and allow the cakes to cool in the pan for 5 minutes.
Enjoy the most healthiest cake. The kids will love it.